Zuppa di Piselli Spezzati

Name: Zuppa di Piselli Spezzati (Split Pea Soup)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 1 tablespoon well chopped rosemary; 50 g (1¾ oz) unsmoked pancetta, chopped; 1 white onion, peeled; 2 tablespoons olive oil, plus some for the croutons; 1 celery stalk (not too big); 1 carrot, peeled but left whole; grated parmesan; 4 slices country bread with crusts, roughly cut into 5 cm (2 inch) pieces; 500 g (1 lb 2 oz) dried split peas

Split Pea Soup

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

The split peas in Venice are green but you can use yellow, if you like. If you aren’t going to serve the soup immediately, you’ll need to add water when reheating it, then stir well because you’ll find that it has almost set into a thick block.

Ingredients

500 g (1 lb 2 oz) dried split peas
2

Europe
Italy
Mediterranean
Soup

Method

____Soak the peas in a big bowl of cold water for an hour or two. Drain well.

____Heat the oil in a large saucepan & sauté the pancetta lightly until softened & pale golden, being careful not to let it become crispy. Add the rosemary to the pan & sauté for another minute. Add the drained peas, stir well & then add the whole onion, celery stalk & carrot plus about